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I N T E R E S T E D I N L E A R N I N G M O R E ? Aceto Balsamico Tradizionale di Modena DOP will present at our 2024 Counter Culture series: a day long educational event for industry professionals. Visit culturecheesemag.com/events to find an event at a city near you! A TIME HONORED TRADITION: Savoring Aceto Balsamico Tradizionale di Modena DOP A Rich History: Traditional Balsamic Vinegar of Modena DOP. has deep historical roots linked to the unique pedoclimate conditions of the region and ancient grape must cooking practices f rom the Romans. The term "balsamico" derives from the Latin word "balsamum", meaning "restorative" or "curative". During Romanic time, it was used both as a medicine and in the kitchen as a sweetener and condiment. This process, distinct from wine-based vinegar, evolved over centuries and became a tradition of nobility and wealthy families who use a specific aging process for cooked grape must, which is still in practice today. Each family has a "secret"recipe because of the differentiation of woods used in the batteria. Distinctive Excellence: Traditional Balsamic Vinegar of Modena DOP comes in two vintages: at least 12 years and Extra Vecchio (meaning at least 25 years), and can only be sold in the original identifying Giugiaro bottle shape, modeled after the car designer who made it. Traditional Balsamic Vinegar of Modena, a DOP gem, encapsulates history and craftsmanship, offering a rare culinary delight. For decades the Vinegary Master follows the aging according with the technique of "Travasi and Rincalzi" in the Batteria, a series of decreasing volume barrels, made of different of types of wood. The unique 100 ml Giugiaro bottles are approved by certified tasters at the Protection Consortium to meet DOP standards for the product. Ricotta-filled Tortelli drizzled with Aceto Balsamico Tradizionale DOP is a classic dish. Each step of the aging process must adhere to strict DOP standards to ensure excellent quality and taste. Only wine grapes grown in the province of Modena including the varieties Trebbiano, Lambrusco, Spergola and Berzemino can be used to make Aceto Balsamico Tradizionale di Modena DOP. SPECIAL ADVERTISING SECTION